Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis-Reference-Cited by-同舟云学术

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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Published:2019-04-08 Issue:5 Volume:121 Page:1800437
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sevindik Onur¹,Amanpour Asghar¹^ORCID,Tsouli Sarhir Salwa²,Kelebek Hasim³,Selli Serkan¹

Affiliation:

1. Faculty of Agriculture, Department of Food Engineering, Cukurova University01330 AdanaTurkey

2. Agri‐food Laboratory and Food Safety, Faculty of Sciences Dhar El Mahraz University Sidi Mohamed Ben AbdellahB.P. 1796 Atlas, FezMorocco

3. Faculty of Engineering and Natural Sciences, Food Engineering Department, University of Science and Technology of Adana01110‐AdanaTurkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800437

Reference50 articles.

1. Phenolic-extract from argan oil (Argania spinosa L.) inhibits human low-density lipoprotein (LDL) oxidation and enhances cholesterol efflux from human THP-1 macrophages

2. Argan oil: Occurrence, composition and impact on human health

3. Argan Oil as an Effective Nutri-Therapeutic Agent in Metabolic Syndrome: A Preclinical Study

4. Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science

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1. Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value;Food Chemistry: X;2024-10

2. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques;Journal of Food Composition and Analysis;2024-10

3. Aroma Compounds of Carrier Oils;AppliedChem;2023-12-08

4. Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method;Italian Journal of Food Science;2023-10-24

5. THE INFLUENCE OF THE FORMS ON THE QUALITY, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF ARGAN OIL GROWN IN MOROCCO;Journal of microbiology, biotechnology and food sciences;2022-11-28

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